Yunnan milk cake,as a traditional fermented dairy product with ethnic characteristics,has excellent quality and simple process,and has great market development prospect. However,it is still in the stage of traditional manual workshop,and it is urgent to realize the standardized production of milk cake. Firstly,the paper summarized and analyzed the current production technology of milk cake,and expounded the key technology to provide reference for the industrialization of technology. Secondly,factors affect milk bread quality were reviewed,including raw milk dilution ratio,curd temperature and pH,milk coagulant,compression strength and time and exogenous additives,dived into the influence of these factors on the process and product quality to carry out the new technology of cheese and provided the theory basis for new product research and development to bring the rich ethnic characteristics of milk cake to market sale.
HUANG Li, LI Ling, ZENG Qingkun
. Review on Processing Technology and Influencing Factors of Yunnan Milk Cake Quality[J]. China Dairy, 2022
, 0(2)
: 94
-99
.
DOI: 10.12377/1671-4393.22.02.16
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